THE MANUFACTURE OF WINE. 295 



RECIPE FOR WHITE CURRANT WINE. 



Bruise forty pounds of the fruit in a tub of the capacity of 

 fifteen or twenty gallons, and add to it four gallons of water. 

 Stir the whole well, and squeeze till the pulp is thoroughly sepa- 

 rated from the skins; leave these materials at rest for about 

 twelve hours, and then strain them through a canvas bag or 

 fine hair sieve, and pass one gallon of fresh water through the 

 marc. Dissolve thirty or twenty-five pounds of white sugar in 

 the juice thus obtained, and make up the whole quantity by an 

 addition of ten gallons and a half of water. The proportion of 

 sugar here given is for a brisk wine ; if a sweet wine is required, 

 there must be forty pounds of sugar. White sugar is recom- 

 mended as much the best. If moist sugar be used, somewhat 

 more will be necessary. The must being now prepared, the 

 fermentation and subsequent treatment must be exactly the 

 same as for gooseberry wine, and the reader may therefore refer 

 to that recipe. 



If brandy is to be added, it should be added toward the end 

 of the fermentation in the cask. For the above quantity some 

 will put in a quart of brandy alone ; others mix it with honey. 



Whether the wine should be racked off from the lees at the 

 end of six months, pu-t into a cask for six months longer before 

 it is bottled, or be suffered to remain the whole time in the lees, 

 must depend upon the state of the wine according to the prin- 

 ciples explained above. The bottling should be carefully 

 attended to. 



ANOTHER RE0IPE. 



White currants, nine gallons ; white gooseberries, one gallon ; 

 white sugar, twenty-five pounds ; white tartar, an ounce ; bitter 

 almonds,, two ounces; water, nine gallons; brandy, one gallon. 



MR. CORNELL^ RECIPE FOR MAKING RED CURRANT WINE. 



Bruise eight gallons of red currants with one quart of rasp- 

 berries. Press out the juice, and to the residuum, after pres- 



